Ingredients:
Eggs4 pieces,Sugar80 grams, Salt 2 grams,Milk20 ml, Salad oil 50 grams,Rice flourLow-glutenFlour80 grams,Cornstarch20 grams,Fresh cream100 ml
Steps:
1. Take the eggs out of the fridge and let them warm up to room temperature before carefully separating the egg whites from the yolks, placing the whites in a clean, dry container.Egg yolk,egg whiteshould be beaten with an electric mixer until foamy, then 20 grams of sugar added and continue beating until the foam becomes fine. The remaining 20 grams of sugar should be added in two portions until the egg whites are stiff peaks, lifting the beaters will show a firm peak that does not collapse.,
2. In a bowl for yolks, add milk and salad oil and mix by hand until coarse bubbles appear, then add 20 grams of sugar and stir evenly. Sift in low-gluten flour and cornstarch into the yolk mixture along with salt, gently fold using a spatula.,Preheatthe oven to 150 degrees Celsius.
3. Take one-third of the beaten egg whites and mix them into the yolk mixture, gently folding until no white lumps remain. Then mix the rest of the egg whites in quickly until a light yellow color is achieved.
,Pourthe batterintopan lined with parchment paper, spread out evenly then bake for 20 minutes at 150 degrees Celsius using top and bottom heat.
,During baking the cake, add 20 grams of sugar to thefresh cream
and beat it until it forms soft peaks. Hold the beater up; a peak will form that bends slightly after a few seconds. Refrigerate the whipped cream.

,
After the cake turns golden brown and pokes through with a toothpick comes out clean, immediately turn it over to prevent shrinkage, peel off the parchment paper while the cake is still hot, allow to cool until comfortably warm.Spreadthe whipped cream
on top of the cooled cake, roll it up tightly and cut into slices.,